Buckwheat with pork in merchant's style
Description
The dish is prepared without unnecessary complications. Of course, buckwheat is known and loved by everyone in our country. It's hard to believe that elsewhere it isn't consumed as frequently and abundantly: for example, Americans find it somewhat bitter and "chemical-tasting." Scientists say that if you don't get used to the taste of this porridge from an early age, it will seem unappetizing even in adulthood. But personally, I absolutely love cooking and eating buckwheat "kupcheski" (merchant-style) with pork. The meat becomes tender, releasing its juices into the grain, so the buckwheat cooks almost as if in broth! Delicious. The finished dish can now be served.
Instructions
- 1
Step 1
1. Sauté the onion and carrot in vegetable oil until golden brown, then add the meat. Cook until the meat is browned, then add the chopped tomatoes and garlic. Reduce the heat and simmer until the meat is cooked through.
- 2
Step 2
2. Then add the washed raw grain and sauté it until a distinct nutty aroma appears. Constantly stir to prevent burning.
- 3
Step 3
3. Now pour boiling water over it, and let it simmer gently under the lid until the porridge is cooked.
- 4
Step 4
4. Voila! This is the beauty you get.